Persian Rice with Tahdig

To achieve fluffy tasty Basmati rice that maintains its texture and doesn't clump together, this is the way!

Basmati rice is a staple in many cultures. The Persian preparation is one of those special recipes that is passed down from generation to generation. My mother-in-law shared her mother-in-law's recipe with me and it immediately became the only method for making delicious Basmati rice. For the past 25+ years, after much trial and error, the recipe here is my expedited version for quick Persian Rice. And the Tahdig (the crunchy rice that forms on the bottom of the pan) is an absolute treat!

Watch the Persian Rice with Tahdig tutorial video

Ingredients

1.5 cups Basmati rice, rinsed
2 tbsp extra-virgin olive oil
3 tsp salt

Preparation

Step 1

Bring salted water to a rolling boil in a 4 quart saucepan with tight fitting lid
Add rinsed Basmati rice and stir periodically to remove any clumps that may have formed

Step 2

Continue to boil for 7 minutes or until rice is al dente
Pro Tip: Continue to check the rice starting at minute 5 to ensure it doesn't over cook or become too soft
Strain the rice and set aside

Step 3

Return the empty pot to the hot burner and add the olive oil (swirl to coat the bottom of the pan)
Pro Tip: Before adding the olive oil allow any remaining water at the bottom of the pot to evaporate (this may take a minute or two)
Then layer just enough rice to coat the bottom of the pan

Step 4

Follow with the rest of the rice, one scoop over the next to form a rice pyramid in the pot
Then flip the ladle to create 3 air vents in the rice pyramid

Step 5

Wrap the lid with a dishtowel and cover the pot
Set heat to medium-low and allow the rice to steam while also forming a crust on the bottom of the pan (this is the Tahdig) - this will take approximately 15 to 20 minutes. Periodically remove the lid and check whether crust has formed.

Step 6

Scoop the rice into serving bowls taking care not to disturb the Tahdig
When the loose rice has been removed from the pot, flip the pot over and coax the Tahdig out onto a serving platter

Enjoy!

This dish pairs perfectly with grilled chicken, grilled steak or kabobs, and roasted vegetables. Top with sauteed tomato & parsley for additional tang, crunchy cucumber spears, quick vegetable pickle and be sure to sprinkle liberally with Sumac!

For an unconventional pairing, try this rice with sesame crusted pan seared tuna and mango cucumber corn salsa!

Nutrition Corner

Both Brown and White Basmati rice have approximately 46 grams carbohydrates per cup of cooked rice and both are considered low on the glycemic index. White Basmati may be easier to digest for some people. Basmati rice contains some protein (4.4 grams per cooked cup of rice), provides a good source of iron and offers a range of B vitamins (Folate, Thiamine, Niacin and B6) and minerals (Magnesium, Phosphorus and Zinc). Because the majority of nutrients are contained in the grain husk, Brown Basmati contains higher levels of vitamins and minerals than the white version.

Nutrition tip: As a rule of thumb, consider the whole plate when planning a nutritious meal. This affords the opportunity to enjoy the foods you love if they are paired with other foods that compensate for what may be lacking nutritionally. To offset the lower nutrient value of white Basmati rice, I would typically combine the rice with nutritionally dense foods like fish, chicken, tofu and a variety of vegetables. These could include dishes such as roasted brussels sprouts, steamed broccoli or an arugula side salad.

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